Tuesday, 2 February 2010

This wine is a blend of 85% Verdejo and 15% Viura. Total acidity is 5.4 and pH is 3.30.

The Verdejo, together with Viura, was destemmed, cooled, and then macerated in cool conditions to extract the maximum aromas from the skins and add texture to the wine. The must was fined and once clear was left to ferment slowly for 20 days at a controlled temperature of between thirteen and fifteen degrees.